As the national drink of Brazil, the Caipirinha is quite popular with our South American friends. But as more and more quality cachaças become available in the United States, the cocktail is becoming more and more common on restaurant and bar menus across the country. The drink’s simple mix of cachaça, lime juice and sugar is simple to make and easily customizable. You can muddle in-season fruit into the cocktail or use an aged cachaça for a richer, warmer flavor. And just when you thought the libation couldn’t get any more refreshing, we took the whole thing and dumped it into a blender with ice to create the ultimate summer sipper: the Frozen Caipirinha.
This crowd-pleasing cocktail is easy to batch for a crowd, and it doesn’t require any fancy syrups or expensive ingredients to get it right. If you choose a quality cachaça (we love Leblon and Avua Prata) and use fresh lime juice, the Frozen Caipirinha tastes like summer in a glass. We suggest sipping it poolside, serving it at your next backyard barbecue or simply whipping up a glassful at the end of a long, hot day.
- Place all ingredients, save for the garnish, into a blender.
- Blend until smooth. Pour into a rocks glass and garnish with a lime wheel.
No one knows who invented the Pegu Club or when exactly it first came to be (probably some time in the early 1900s), but where the drink was invented is another story. During the days of the British Empire, Englishmen opened up exclusive clubs in every one of their territories, from India to Africa and everywhere in between. These were safe havens...